Kimchi Dumplings

Method9 steps

1. 1

   Step 1: Combine the fatty ground pork (1 lb), drained finely chopped kimchi (1 cup), egg (1), minced one-inch-long ginger knob (1), five minced garlic cloves, one tablespoon each of filling soy sauce (1 tbsp) and sesame oil (1 tbsp), and one teaspoon black pepper. Add salt to taste if needed. Mix thoroughly, stirring in one direction, until the raw filling is evenly combined and sticky. Keep it refrigerated until wrapping.

   Uses 1 lb fatty ground pork · 1 cup kimchi, drained and finely chopped · 1 egg · 1 ginger knob, 1 inch long, minced · 5 garlic cloves, minced · 1 tbsp soy sauce for the filling · 1 tbsp sesame oil for the filling · 1 tsp black pepper

2. 2

   Step 2: Arrange the fifty round wrappers, one prepared raw filling batch, a small dish of wrapper-sealing water and a clean tray for wrapped dumplings. Work with a manageable portion of filling and keep the rest refrigerated.

   Uses 50 round dumpling wrappers · Prepared raw pork-and-kimchi filling · Water as needed in a small dish for sealing wrappers

3. 3

   Step 3: For each wrapper, place a small spoonful of the prepared filling in its center. Moisten the edge with water from the dish, fold in half and pleat the edge shut. Repeat with the actual available filling and wrappers to make about fifty dumplings; do not overfill. Keep the raw wrapped dumplings refrigerated. Set aside the portion to cook fresh; any extras may take the separate freezer route below. Keep any unused raw filling refrigerated for the optional patty route.

   Uses Prepared wrapping station: wrappers, raw filling and sealing water

4. 4

   Step 4: For the actual extra raw dumplings you are saving, arrange them on a tray without touching. Put the tray in the freezer for 10 minutes to partially freeze them, then transfer to a sealable bag or container and keep frozen. These are a separate portion from the dumplings selected for fresh cooking.

   Partially freeze extra dumplings · 10 minUses Actual extra raw wrapped dumplings for freezing

5. 5

   Step 5: If making the quick dipping sauce, choose the actual volume wanted and combine equal volumes of the additional dipping-sauce soy sauce, rice vinegar and sesame oil. These supplies are separate from the tablespoon of soy sauce and tablespoon of sesame oil already mixed into the filling.

   Uses Additional soy sauce as needed for an equal-parts quick dipping sauce · Rice vinegar as needed for an equal-parts quick dipping sauce · Additional sesame oil as needed for an equal-parts quick dipping sauce

6. 6

   Step 6: For the fresh portion only, bring enough cooking water to a boil. Add the selected chilled raw dumplings without crowding the pot and stir gently right away so the skins do not stick. Boil for the source 3-minute guide per batch, extending as needed until the pork filling is fully cooked and its center reaches 165°F (74°C). Drain. Repeat only if your selected fresh portion needs another batch; keep the frozen portion for its separate route.

   Boil selected fresh dumplings · 3 minUses Actual selected fresh raw dumplings · Actual water for the fresh boiling batch

7. 7

   Step 7: When cooking a saved frozen portion, bring fresh cooking water to a boil and add the actual selected frozen dumplings without thawing or crowding. Stir gently right away. Boil for the source 5-minute guide per batch, extending as needed until the filling is fully cooked and its center reaches 165°F (74°C), then drain. This cooks a portion saved by the freezer route, not the dumplings already boiled fresh.

   Boil selected frozen dumplings · 5 minUses Actual selected frozen raw dumplings · Fresh cooking water for this later frozen portion

8. 8

   Step 8: Serve the actual fully cooked fresh OR frozen dumpling portion hot, with the actual amount of prepared quick dipping sauce wanted if using it. The recipe yield is about fifty dumplings; choose the number to serve according to appetite.

   Uses Actual cooked fresh portion, if selected · Actual cooked frozen portion, if selected instead · Actual optional quick dipping sauce for serving

9. 9

   Step 9: If raw filling remains after wrapping, shape the actual remainder into small patties. Heat a little oil in a pan and fry the patties until fully cooked and their centers reach 160°F (71°C). Use only the filling left after wrapping.

   Uses Actual unused raw filling remaining after wrapping · Oil as needed to pan-fry any leftover filling